Stuffed Potatoes

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* Exported from MasterCook *

 

Stuffed Potatoes

 

Recipe By :Healthy Tomorrow 1998-07

Serving Size : 8 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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4 large potatoes

3 carrots

2 celery stalks

1 medium onion (white or yellow)

1 large butternut squash

2 large broccoli stalks

1 tbsp. canola oil

1/2 cup lite soy milk

1 tsp. garlic powder

1/2 tsp. salt substitute

 

Peel carrots; chop carrots, celery, and onion into small pieces and saute in ail

in covered skillet until partly softened. Wash broccoli and cut into small

flowerettes, leaving about 3/4 inch stem on each flower. Set aside.

 

When the potatoes are done, cut them in half lengthwise and spoon the potato out

of the skins into a bowl. Set the skins aside. Add the cooked squash, milk,

garlic, and salt (if desired) and mash until smooth. Add the carrots, celery,

and onions and mix well. Sppon mixture back into the potato skins.

 

Place the broccoli flowers in a row lengthwise, into the top of the potato

halves. Bake a 350F for about 30 minutes. (You may want to place foil over the

potatoes to keep the broccoli from drying out.) Serves 8.

 

Calories: 208

Fat: 2.4 g

Cholesterol, mg: 0

Sodium, mg: 120

Diabetic Exchange: 2 1/2 starch

 

Recipe source: This recipe is provided by Paul Morehouse, a participant in the

cario-pulmonary rehabilitation program at Loma Linda University Medical Center.

 

Source:

" Loma Linda University Medical Center "

S(VegRecipes):

" Hanneman 2001-05-14 "

 

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Per Serving (excluding unknown items): 192 Calories; 2g Fat (9.3% calories from

fat); 5g Protein; 43g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 46mg

Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

 

NOTES : The squash and carrots mixed in with the potatoes makes the potato

mixture a tantalizing golden color that contrasts nicely with the broccoli. And

those who say they don not like yellow squash will like it prepared this way.

Potatoes are an excellent source of potassium, and carrots and squash are high

in carotene as well as potassium.

Nutr. Assoc. : 0 0 0 4288 0 0 0 4938 0